Honey Mustard Chicken Salad
Ingredients:
For the Dressing:
¾ – 1 cup plain Greek yogurt
2 tablespoons yellow mustard
2 tablespoons Dijon mustard
2–3 tablespoons honey
1 teaspoon grated lemon zest
Pinch of salt and ground black pepper
For the Marinade + Chicken:
4 boneless, skinless chicken breasts (small to medium size)
2 tablespoons olive oil (or avocado oil)
1 teaspoon lemon juice
¼ cup soy sauce (or tamari or coconut aminos)
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon lemon zest, minced
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For the Salad:
4 cups romaine lettuce, chopped
1 cup crumbled gorgonzola cheese
1 cup slivered almonds
1 cup crumbled bacon
1 ½ cups blueberries
½ cup dried cranberries or cherries
Instructions:
Prepare the Dressing: In a wide-mouth mason jar, combine the Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and pepper. Cover tightly with the lid and shake until fully combined. Adjust sweetness to taste. Store in the refrigerator until ready to use.
Marinate the Chicken: In a small bowl, whisk together olive oil, lemon juice, soy sauce, Worcestershire sauce, garlic, kosher salt, black pepper, and lemon zest. Pour over chicken breasts and marinate in an airtight container in the refrigerator for at least 30 minutes.
Grill the Chicken: Preheat the grill to medium heat (about 400°F). Grill the chicken over direct heat for 4-5 minutes per side. Move the chicken to indirect heat and cook for an additional 5-7 minutes, or until the internal temperature reaches 160°F. Let the chicken rest for at least 5 minutes. The temperature will rise to 165°F as it rests. Slice or dice the chicken as desired.
Assemble the Salad: Divide the chopped romaine, grilled chicken, bacon, slivered almonds, blueberries, gorgonzola, and dried cranberries among four bowls. Drizzle with the prepared honey mustard dressing. Serve and enjoy!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Kcal: 450 kcal per serving | Servings: 4 servings
